By now you’ve undoubtedly read the San Diego CityBeat cover story, “19 Places To Keep An Eye On In 2013”, in which Modern Times is listed #3 (above City Hall, as one commenter noted).
When I was contacted for the story, the email asked “What will set Modern Times apart from the other breweries springing up?”, to which I responded with a lavish five point dissertation on the brewery’s future specialness. Sadly, none of that brilliant content made its way into the article, so I will subject you to it here in serialized and expanded form.
1) We’re going to make some complex, tasty, uncompromising sessionish (~5% ABV) beers. There’s no reason why lower gravity beers have to be entry level or “transitional” craft beer—a condescending notion to begin with—and there’s also no reason why you should have to leave the bar in a wheelbarrow after drinking several pints of world-class beer.
Towards that end, our core beers will likely include: a vibrantly fragrant hoppy wheat beer (~4.5% ABV) with an emphasis on tropical aromatics; a food-friendly saison (~5%) bringing the rustic yeast character and nuanced malt flavor you know and love in the classics; and an oatmeal coffee stout (~5.8%) positively redolent with coffee aroma layered atop a full, creamy, roasty malt backbone.
We’ll brew plenty of higher gravity beers as well, including a year round ~7% ABV amber IPA loaded with hella dank Nelson hops. But one of the primary challenges I will put to our brewers will be to extract as much flavor and complexity and excitement from as little alcohol as possible. The goal isn’t to reduce alcohol per se, but to make every point count.
Reason #2 will be revealed tomorrow. And so on and so forth.